Easy breakfast burritos

Nutrition and extra info

Nutrition: Per serving

  • kcal577
  • fat31g
  • saturates10g
  • carbs57g
  • sugars12g
  • fibre8g
  • protein31g
  • salt2.8g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 4 red peppers, finely sliced
  • 250g chestnut mushrooms, sliced
  • 8 spicy or herby sausages
  • For the chipotle baked beans

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 red onion, finely chopped
  • 400g can pinto beans, drained and rinsed
  • 400g can cannellini beans, drained and rinsed
  • 400ml passata
  • 1-2 tbsp chipotle paste
  • 1-2 tbsp red wine vinegar
  • 1-2 tbsp light brown soft sugar
  • For the tomato salsa

  • 4 vine tomatoes, finely chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ small bunch of coriander, finely chopped
  • ½ small red onion, finely chopped
  • 1 lime, juiced



    The same shape, but smaller than…

  • 1 red chilli, deseeded and finely chopped
  • For the scrambled eggs

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp cumin seeds
  • 12 large eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • To serve

  • 8 large or 16 small tortilla wraps
  • 3 large avocados, stoned, peeled and chopped



    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ small bunch of coriander, roughly chopped
  • 50g smoked or mature cheddar, grated



    Once cheddar was ‘Cheddar’, a large, hard-pressed barrel of cheese made by a particular…

  • lime wedges and chilli sauce (optional)



    The same shape, but smaller than…

  • Method

    1. To make the beans, heat the oil in a pan and fry the onion for 5 mins until soft. Add both types of beans, the passata, chipotle paste, vinegar and sugar and simmer for 15 mins until thick and saucy. Season. Add more chipotle paste, sugar or vinegar to taste – it should be a balance of sweet, spicy and tangy. To make the salsa, combine all of the ingredients and season.

    2. Heat the oil in a large frying pan and fry the peppers and mushrooms for 10 mins until soft. Squeeze small chunks of sausagemeat from the sausage skins into the pan and fry for 10 mins more until golden and cooked through.

    3. Warm the tortillas, then keep warm in a clean tea towel. Put the avocados, coriander, cheese and lime wedges (if using) in bowls.

    4. Just before serving, make the scrambled eggs. Heat the butter in a pan and add the cumin seeds. Sizzle for 1 min, then add the eggs, stirring slowly, until scrambled. Season and tip into a warmed bowl. Serve everything in the middle of the table with chilli sauce, if using, and let everyone dig in.

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